This grilled Portobello mushroom and halloumi sandwich makes a filling and flavorful vegetarian lunch option.
Portobello mushrooms bring a meaty, smoky texture, while halloumi cheese adds a delightful salty bite that holds up well on the grill.
Assemble with fresh basil and tomato on toasted ciabatta for a balanced and delicious meal.
Why You’ll Love This Recipe
- Grilling enhances the natural umami of the mushrooms and adds a subtle smoky flavor to the halloumi.
- Halloumi's firm texture means it won't melt and holds its shape, providing great chew and flavor contrast.
- Using ciabatta bread toasted on the grill creates a crispy exterior that holds the sandwich fillings without becoming soggy.
Grilled Portobello Mushroom and Halloumi Sandwich
Enjoy a hearty vegetarian lunch with this grilled Portobello mushroom and halloumi sandwich featuring smoky mushrooms, salty cheese, and fresh basil on toasted ciabatta.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 2
- Yield
- 2 sandwiches
Ingredients
- 2 large Portobello mushroom caps, stems removed
- 6 ounces (170 g) halloumi cheese, sliced into 1/2-inch thick pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 4 slices ciabatta bread or other rustic bread
- 1 medium tomato, sliced
- A handful of fresh basil leaves
- 1 tablespoon balsamic glaze (optional)
Instructions
- Prepare the Mushrooms and Halloumi Brush the Portobello caps and halloumi slices with olive oil on both sides. Sprinkle the mushrooms with smoked paprika, salt, and pepper.
- Grill the Mushrooms and Halloumi Preheat a grill or grill pan to medium-high heat. Grill the mushroom caps for about 5-7 minutes per side until tender and slightly charred. Grill the halloumi slices for about 2-3 minutes per side until they develop grill marks and are warmed through but not melted.
- Toast the Bread Lightly brush the ciabatta slices with olive oil and grill for about 1-2 minutes per side until toasted and crispy.
- Assemble the Sandwiches Layer grilled Portobello mushrooms, grilled halloumi, tomato slices, and basil leaves on two of the toasted bread slices. Drizzle with balsamic glaze if using. Top with the remaining bread slices.
- Serve Serve the sandwiches warm immediately.
Helpful Tips
- If you don't have a grill, you can cook the mushrooms and halloumi under a broiler or in a hot skillet.
- Use a meat thermometer to ensure mushrooms reach a safe internal temperature of 145°F (63°C) if you want to confirm doneness, although mushrooms do not have the same food safety concerns as meat.
- Halloumi is a dairy product — this recipe is not vegan. It contains milk allergens (halloumi cheese).
- Use fresh, sturdy bread like ciabatta to prevent sogginess from tomato juice.
Storage and Make-Ahead
Store any leftover grilled mushrooms and halloumi in an airtight container in the refrigerator for up to 2 days.
Assemble sandwiches fresh; bread can become soggy if stored with wet ingredients for too long.
Frequently Asked Questions
Can I use other mushrooms in place of Portobello?
Yes, large cremini or shiitake mushrooms can be used but Portobello's size and meaty texture make it ideal for sandwiches.
How do I prevent halloumi from sticking to the grill?
Brush the grill grates and halloumi slices with oil before grilling to prevent sticking.
Is this sandwich suitable for a vegetarian diet?
Yes, it contains no meat or fish, but it is not vegan because it includes halloumi cheese made from milk.
Leave a Reply